This is the Lobo RED Garden, from this garden we picked some fresh veggies and herbs. We picked a few healthy greens and brought them to the kitchen at La Posada Dining Hall. The chef there helped us prepare a very colorful and tasty meal using these wonderful fresh ingredients. The final result was a farm to table dinner masterpiece!
Oven Roasted Tomatoes
Ravioli Pasta Wraps
Roasted Red Pepper Pasta Sauce
Cook squash in about 1Tbs of olive oil.
Sauté mixed greens with chopped herb mix.
Cook mushrooms in 3Tbs water on medium heat and cover with lid.
Assemble cooked squash in the ravioli pasta wraps and ladle on a generous serving of pasta sauce.
Add sautéed mushrooms, cooked greens, roasted tomatoes, and eggplant caviar to plate, garnish with cheese and enjoy!